Hot Cross buns are a traditional Easter food that needs to continue! If you are looking for a whole-grain recipe, let me recommend these Whole Wheat Hot Cross Buns. They are spiced, tender, and so delicious.
If you are looking for other recipes as you are planning your Easter menu, let me add a few other suggestions. Praline sweet potatoes always make it to our holiday table. Another must-have is my Cajun mashed potatoes. Twice-baked potatoes with broccoli are another option if you want something a little better. Carrot salad is a delicious dish to serve.
What Makes This Recipe Work
There are so many misconceptions about whole wheat bread. I hope this recipe will change your mind. Not only are these buns tender, not dry, but they are also full of wonderful spices that really make these work.
They are actually pretty simple to make. Thrown everything together in a mixer, mix, let them rise, form, rise, and bake. Easy, right?
These can steal the show. Sure the main, side dish and dessert are pretty awesome. But for me, carbs are it!
Ingredients
- Milk- You can use water too, but I really like milk. I think it makes the rolls so much more tender. This is also for the egg wash.
- Yeast- I used instant yeast.
- Honey- if you prefer, you can also use granulated or brown sugar.
- Whole Wheat Flour- I used white whole wheat. It is milder wheat that my family loves.
- Salt- Kosher salt is my go-to.
- Cinnamon, nutmeg, cloves, and ginger- I love this combination for the rolls.
- Raisins- These are traditional, but you can also use Craisins or other dried fruits.
- Orange Zest- Don't leave this out!! That flavor is so good with the spices.
- Granulated sugar- For the simple syrup wash.
- Egg- this is for the egg wash.
- Powdered Sugar- this will be used for the crosses on top.
How To Make
This recipe is made with a straight dough method. That means you add all the ingredients right into the mixing bowl. Mix it for about a minute. Check the dough. You want it to be tacky, but not too sticky.
If you need to, add a touch more flour. If it is too dry, add in a little more milk. You can see in the video what my dough looks like.
After you check it, mix on medium speed for 6 minutes. Once it is smooth and ready, turn off the mixer. Cover and let the dough rise until it has doubled. Mine took about 45 minutes.
Divide the dough into 18 pieces and roll them into balls. Place them on your baking sheet and cover. Let them rise again. Brush with the egg wash and bake until they are golden brown.
Once they come out of the oven, let them cool just slightly and make your simple syrup. Do this by combining the water and sugar in a small pan. Mix and heat over medium heat until the sugar is dissolved. Brush this on your rolls. It will give them a shiny appearance and add a little sweetness.
Next, mix your glaze. Once the buns have cooled a little, pipe across on the top of each roll. Go vertical, then horizontal to form a cross.
That is it, they are ready to serve.
Notes
- I used white wheat flour, but know you can use other wheat flour in place. Red wheat, spelt, and rye is also good option.
- Raisins are the dried fruit I used but know you can add in Craisins, and dried apricots. Make sure and chop up your larger fruits.
- Nuts aren't necessarily traditional, but they are really good. There is something about the blend of dried fruit, spices, and orange undertones.
- Make sure you give the dough time to rise.
- One of the most important ways to keep whole wheat baked goods from drying out is not to overbake. Nothing will dry whole wheat buns more than overbaking.
- You can make these the day before you serve, but I really think they are best served the day of. Warm is even better!
- You do not have to brush with simple syrup. I love the shine it gives and that little sweetness added.
- Allspice can also be added, ½ teaspoon will do. It is not one of my favorite spices, but I know a lot of people do. Add it if you want.
History Of Hot Cross Buns
They first appeared in England all the way back in the 12th century. They were actually popular even before then, made by pagans. The 4 divided parts represented the 4 quarters of the moon and the seasons.
In the Middle Ages, people would bake the crosses into their bread to ward off evil spirits. They believed this would ensure a successful bake. Over time, this was replaced by the buns being hung from the ceiling like sausages. It was believed the bread would again protect against evil spirits, and that it would never mold.
In the 12th century, a monk decorated his buns with crosses. Over the years, spices and dried fruits were added for health and prosperity.
The tradition has continued to evolve into what it is today. It is a beautiful tradition and one I hope lasts another 10+ centuries.
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Whole Wheat Hot Cross Buns
Equipment
- 1 stand mixer
- 1 baking sheet
Ingredients
- 1 ⅓ cup warm milk I heated mine to about 90 degrees, just barely warm to the touch.
- ⅓ cup honey or sugar
- 2 ½ teaspoons instant yeast
- ⅓ cup potato flakes optional
- ¼ cup melted butter
- 1 tablespoon canola oil
- 4 cups whole wheat flour If you are not grinding the flour yourself, make sure and stir it with a fork to loosen it. Storage and packing will really compact the flour.
- ⅔ cup raisins
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 tablespoon orange zest
Egg Wash
- 1 egg
- 2 tablespoons milk
Sugar wash
- 3 tablespoons granulated sugar
- 1 tablespoon water
Glaze for topping
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons milk
Instructions
- Add all ingredients to your stand mixer, this can also be kneaded by hand. Mix on medium speed for one minute. Check the consistency of the dough. You want it to feel just slightly tacky (sticky).
- If you need to add a little more flour, add a little at a time. Or, if the dough feels a little dry, add in a few more tablespoons of milk, no need to heat this amount. Mix the dough for 6 minutes at medium-high speed.
- Cover and let the dough rise until it has doubled. Mine took about 45 minutes.
- Divide the dough into 12 even pieces. Roll each piece into a ball. Spray your pan with pan release or line it with parchment paper.
- Place the rolls on the pan. Mine were 3 rolls x 4 rolls.
- Cover and let this double again.
- Preheat your oven to 375 degrees.
- Mix your egg wash and brush over the buns. Place them in the oven when it is heated.
- Bake for 15-23 minutes until the buns are golden brown. While they are cooking, make your simple syrup. Add the water and sugar to a pan and cook over medium heat until the sugar has dissolved.
- When the buns come out of the oven and have cooled for 5-10 minutes, brush them with the simple syrup.
- Mix your glaze topping. I like to make mine pretty thick, but make it how you like. Mix until it is smooth. I like to let the buns cool slightly before I pipe on them, otherwise, it is so hot, that it just melts the glaze. Pipe it over the hot cross buns.
- That is it! They are ready to go.
Notes
- I used white wheat flour, but know you can use other wheat flour in place. Red wheat, spelt, and rye is also a good option.
- Raisins are the dried fruit I used but know you can add in Craisins, and dried apricots. Make sure and chop up your larger fruits.
- Nuts aren't necessarily traditional, but they are really good. There is something about the blend of dried fruit, spices, and orange undertones.
- Make sure you give the dough time to rise.
- One of the most important ways to keep whole wheat baked goods from drying out is not to overbake. Nothing will dry whole wheat buns more than overbaking.
- You can make these the day before you serve, but I really think they are best served the day of. Warm is even better!
- Allspice can also be added, ½ teaspoon will do. It is not one of my favorite spices, but I know a lot of people do. Add it if you want.
bob says
Sounds great ,what do you suggest for the crosses.
Cheers 🍻
Amy Sandidge says
Hey, Bob! For my version of hot cross buns, I use the icing as the cross at the end. Happy bakihng!